Allulose-Sweetened Christmas Cookies
Star-shaped cut-out cookies made with almond flour and sweetened with allulose, golden at the edges and left plain. About 13 g of carbohydrate in two cookies, 8 g of it from allulose.
One serving
One serving is 2 cookies (makes 24 stars of 3 inches). Prep 25 min · Cook 12 min · Rest or chill 1 h 10 min.
Steps
Beat the butter and allulose in a large bowl until creamy, about 2 minutes. Beat in the egg and vanilla extract.
Whisk the almond flour, baking powder, salt and xanthan gum, then mix them into the butter until a soft dough forms.
Divide the dough in half, flatten into two discs, wrap and refrigerate for 1 hour.
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes. Line a light-colored sheet pan with parchment.
Roll one disc between two sheets of parchment with a rolling pin to ¼ inch (6 mm) thick; if it cracks, let it sit for 5 minutes. Cut stars with a 3-inch star cutter and move them to the pan 1 inch (2.5 cm) apart. Press the scraps together and reroll until all the dough is used, chilling it for 10 minutes if it gets soft.
AI-generated illustrative image. Chill the cut cookies on the pan for 10 minutes so the points stay sharp.
Bake until the edges are just golden, about 12 minutes; check at 10 minutes, since allulose browns faster than sugar.
AI-generated illustrative image. Cool on the pan for 10 minutes; they are soft while hot. Slide the parchment onto a wire rack and let them cool completely. Bake the second disc on a cool pan.
On the plate
A dessert, not part of the plate. Two cookies add about 13 g of carbohydrate to the meal.
Nutrition
| Nutrient | Per serving (1/12 of recipe) |
|---|---|
| Calories (kcal) | 183 |
| Total carbohydrate | 13 g |
| Dietary fiber | 2 g |
| Total sugars | 1 g |
| Protein | 6 g |
| Total fat | 17 g |
| Saturated fat | 3 g |
| Sodium | 70 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 290 g | 53.9 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| baking powder Baking powder, double-acting | 2 g | <1 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| xanthan gum Xanthan gum | 1 g | <1 g | “XANTHAN GUM”, USDA Branded, FDC ID 2285516 |
| butter Butter, unsalted | 56 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose Allulose, granulated | 96 g | 96.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| egg Egg, whole, raw | 50 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| vanilla extract Vanilla extract | 5 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); salt (); xanthan gum (); vanilla extract ().
Calculation engine v1.3.0.
Swaps and variations
- Other shapes
- Any 3-inch cutter works; the nutrition stays the same as long as you get 24 cookies.
- Lemon
- Add 1 tsp lemon zest to the dough.
Storage
Airtight at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 3 months.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- By weight, the dough makes about 24 stars with a 3-inch cutter. If you get fewer, each has more carbohydrate than listed.
- Allulose browns faster than sugar, so the oven is at 325°F; take them out when the edges are just golden.
- They are soft and fragile while hot and firm up as they cool.
Tested recipes we compared
- Keto Sugar Cookie Recipe · Lang's Chocolates. Almond flour and allulose cut-outs baked at 325°F for 10 to 12 minutes
- Flourless Almond Sugar Cut Out Cookies · Sweetopia. Handling almond-flour cut-out dough: parchment, chilled shapes
How the ingredients behave
- Gluten-Free Roll-Out Cookies · King Arthur Baking. Rolling to ¼ inch, chilling and rerolling the scraps
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster than sugar; bake about 25°F lower
- Troubleshooting cookies · America's Test Kitchen. Light-colored pans and cool pans between batches
Food safety
- Raw flour and dough · CDC. Don't taste the raw dough: it has raw egg
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-christmas-cookies. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened christmas cookies.
Are these Christmas cookies sugar-free?
No. They have no table sugar, but the almond flour, butter and egg bring about 1 g of natural sugars per serving, and allulose is itself a type of sugar. US labels count allulose in total carbohydrate but not in sugars.
How many carbohydrates are in two cookies?
About 13 g, 8 g of it from allulose.
Why do my cookies lose their shape?
The dough got warm. Chill the cut stars for 10 minutes before baking.
Why use allulose?
It dissolves, browns and tastes much like sugar. US nutrition labels leave it out of total and added sugars but count it in total carbohydrate, and so do we.
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